Bacon & Brie Melt Recipe

Prepare cheese and bacon

Slice the Brie into 1/4-inch thick slices. If Brie has a very thick rind you may trim a little off the top rind for easier melting, but keep some rind for structure. If bacon is not yet cooked, cook until crisp (see note) and drain on paper towels; once cool, halve each slice lengthwise if large so it fits the bread.

Make mustard-honey spread

In a small bowl mix the Dijon mustard and honey until smooth. This will be spread on the inside of one or both slices of bread to add tang and balance the richness of the Brie.

Assemble sandwiches

Butter one side of each bread slice evenly (about 1/2 tablespoon per slice). On the unbuttered side of two slices, spread the Dijon-honey mixture thinly. Layer Brie slices on top of the spread, distributing about 4 oz (half the Brie) per sandwich so cheese covers the bread. Top the Brie with 3 bacon slices (or equivalent halves) and a small handful (~1/2 cup) of arugula or spinach if using. Close each sandwich with the remaining bread slice, buttered side facing out.

Grill the sandwiches

Heat a large nonstick skillet or griddle over medium heat. Place the sandwiches in the skillet and cook 3–4 minutes on the first side, pressing gently with a spatula or a weighted press until golden brown. Carefully flip and cook another 3–4 minutes until the second side is golden and the Brie is melted — reduce heat to medium-low if bread browns too quickly before cheese melts. Total grill time will be 6–8 minutes per sandwich.

Finish and serve

Transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal. Sprinkle coarse black pepper over the cut sandwiches if desired and serve immediately with cornichons or pickles on the side.

To cook bacon: place bacon strips in a cold skillet without overlapping. Turn heat to medium and cook, turning occasionally, until crisp and browned, about 8–12 minutes depending on thickness. For even crisper bacon, finish on a wire rack in a 375°F (190°C) oven for 5 minutes. Drain on paper towels. Use 6 cooked slices for two sandwiches.